“THE EYE NEVER FORGETS
WHAT THE HEART HAS SEEN.”
Jan Franken. Founder of SOS. “One of life’s gifts is being able to share what one finds beautiful”
Host, Founder, Owner
LOCATION | FEELING NATURE | LUXURY in BALANCE
‘The deepest safari experiences, the most impactful, are those where your surroundings & facilities do not isolate your connection to the Serengeti with too much padding. Spend your money to be put and kept in touch, not to be removed and cocooned into many layers of ‘luxury’.
Sacred advice from our most experienced repeat customer.
When passion connects an individual with very different life experiences and the chemistry sets in, there is often magic for others to feel.
This is the story of Sound of Silence. An extraordinary safari camp (or lodge, as many will call it) bound only by the rules of giving back, protecting, nurturing and through this being able to provide an experience in the Serengeti unlike any other.
Jan Franken has been in hospitality his whole life, primarily in the Netherlands.
His love of people, and particularly food and its role it plays in bringing friends and families together, played the significant role in his career in restaurants.
Jan’s single biggest passion has been photography, particularly the wildlife and landscapes of east Africa.
It was on his 9th safari in Tanzania that Jan began dreaming, and by the time of his 14th Safari, that he completed his plan for an affordable, luxury safari lodge. A camp that would focus on keeping its guests connected, night and day, to the Serengeti. And with Jan’s passion for service, knowledge of food, the only camp in the Serengeti with an A la carte menu was born.
“There are 3 ‘halves’ to any successful safari” says Jan. “And it is only when each is present, they come together, that a safari experience becomes more than the sum of its parts.
Remaining connected to the environment when in ones’ camp – not isolating guests through too much luxury and city styled service to santise the bush experience
Food so good you are surprised it is prepared in a field kitchen